"Cherry Garcia" Coconut Ice Cream

Author Notes:Love Ben & Jerry's tribute to Jerry Garcia? Try this dairy-free version with coconut milk and a fudge "ripple" instead of chocolate chips. And everyone will be grateful if you decide to go the extra mile and use the ice cream to make brownie ice cream sandwiches! —Maya Silver

Serves: six

Ingredients

Ice Cream

2
cans full-fat coconut milk

1
cup sugar

6
egg yolks

1
teaspoon vanilla extract

1
pound cherries

Fudge "Ripple"

4
ounces semi-sweet chocolate chips

1
cup coconut cream

3/4
cup sugar

1
tablespoon coconut oil

1/2
teaspoon vanilla extract

pinch
salt

In This Recipe

Directions

In a saucepan over medium heat, simmer coconut milk and sugar until sugar dissolves.

Place egg yolks in a medium bowl; reserve egg whites for another use. Whisk yolks until they appear lighter in color, like a pastel yellow.

Ladle one scoop of the warm coconut milk into the eggs, and whisk quickly until combined. Repeat 2-3 more times until eggs are warm.

Add egg mixture into the saucepan with the remaining coconut milk. Cook over medium heat for 3-4 minutes until mixture thickens.

Stir in vanilla extract and remove from heat.

Strain ice cream base through a fine mesh strainer into a medium bowl or storage container. Let ice cream base cool completely in the fridge, for 2-3 hours or overnight.

Just before you're ready to process your ice cream, prepare your cherries and fudge sauce. For the cherries, if fresh, pit and half. If frozen, let thaw.